Step-by-Step Method
The Method
Prep and mix the batter
10 mins
Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking pan. In a large mixing bowl, combine the dry cake mix and dry instant pudding mix. Add the eggs, vegetable oil, water, lemon juice, and lemon zest. Beat on medium speed for about 2 minutes until the batter is smooth and slightly thickened.
Bake to golden perfection
28-32 mins
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28 to 32 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
The poke-and-absorb trick
5 mins
While the cake is hot out of the oven, use a skewer, fork, or the tines of a large meat fork to poke holes all over the surface of the cake. This allows the upcoming glaze to seep deep into the crumb.
Whisk and pour the glaze
5 mins
In a medium bowl, whisk together the powdered sugar and fresh lemon juice until a smooth, pourable glaze forms. Pour the glaze evenly over the warm cake, letting it run into the holes and puddle along the edges. Let the cake cool completely before slicing so the glaze sets into a beautiful, crackly sheen.
Serving and Storage Tips
Because of the instant pudding mix, this cake actually improves as it sits. If you cover it tightly, it will remain incredibly moist at room temperature for up to three days. For a refreshing summer treat, try chilling the cake in the refrigerator for an hour before serving—it tightens the crumb slightly, making it taste like an elegant lemon custard bar. Top each slice with a fresh raspberry or a dollop of whipped cream for the perfect presentation.
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